Peanut Butter Pie (Vegan and Gluten Free)

Peanut Butter Pie.  I am a huge fan of all nut butters.  My whole cookbook is dedicated to them.  Personally almond butter is my favorite, but my husband’s favorite is peanut butter.

He just loves the stuff.  So I created this super easy peanut butter pie for him as well as you peanut butter lovers out there!

This peanut butter vegan pie has 3 layers. A nut and coconut crust, creamy peanut butter mousse filling, and chocolate ganache on top.

It’s super rich and decadent.  It wouldn’t take much to satisfy your sweet tooth.  Just a small slice will do.

Since this recipe is rather rich and  decadent, I would reserve it for those days when you want to splurge a little.  Not an everyday treat. 🙂

If you didn’t want to use chocolate chips for the top layer, you can use the 3 ingredient chocolate recipe in this video.  For more videos, you can subscribe to my You Tube Channel.

Looking for more peanut butter recipes?

• Flourless Peanut Butter Muffins
• 3 Ingredient Peanut Butter Cookies
• Peanut Butter Fudge
• Chocolate Peanut Butter Cup Muffins

Peanut Butter Pie

Peanut Butter Pie

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Prep Time 30 min

A decadent treat that everyone will love!

Ingredients

For the crust

• 1 1/4 cup raw almonds
• 1/2 cup unsweetened shredded coconut (You can use flax meal if you don't like coconut)
• 3 T coconut oil

For the filling

• One 15 ounce can full fat coconut milk (refrigerated overnight)
• 1 cup natural peanut butter (or another nut butter)
• 3 T maple syrup
• 1/4 tsp salt

For the chocolate

• 1 cup vegan dark chocolate chips
• 1/3 cup almond milk

Instructions

1. In a food processor , combine the crust ingredients well.
2. Once well combined, press the mixture into a greased pie plate . Once the whole mixture has been pressed into the pie plate, stick it in the fridge to firm up. About 30 minutes.
3. In a small saucepan , heat the peanut butter, salt and maple syrup on medium heat and stir only until both are mixed well and the peanut butter has softened a bit. Set aside to cool a minute or two.
4. To make the filling, your can of coconut milk has to have been refrigerated overnight. Open the can and scoop out the solid white part into a mixing bowl . You can save the remaining liquid in ice cube trays to add to smoothies.
5. Using the whipping attachment, whip the coconut into a "cream". This should take a few minutes. Once you see the coconut take on a whipped cream look, gently fold in the peanut butter mixture with a spatula.
6. Pour the filling into the pie pan and set in the fridge to chill while you make the chocolate topping.
7. To make the chocolate, use a small saucepan on medium heat. Add the chocolate and almond milk to the saucepan and gently heat the mixture, stirring constantly, until everything is well mixed. Make sure there is no lumps. Pour the chocolate mixture on top of the pie and stick in the fridge to set. It could take a couple hours for the chocolate to completely set. Enjoy!

by Melissa King

Recipe Notes

If you wanted to give this recipe an extra boost, you could sprinkle a little coarse sea salt on top of the chocolate. Give it a nice sweet and salty taste. Yum! This should last at least a week in the fridge. You may be able to freeze it, but I haven't tried.